picture from The Pioneer Woman
JAMAICAN JERKED CHICKEN
This recipe calls for Crisco oil, which I replaced with low sodium vegetable broth, as well as decreased the amount of sugars and sodium. Though it makes 10-12 servings, and most of us are not quite so many right now, share with a neighbor in need or freeze for another meal. This Jamaican Jerked Chicken recipe suggests marinating for 2 days — for full flavor!
Ingredients
- 1 1/2 cups soy sauce low sodium
- 1 cup freshly squeezed lime juice
- 1 cup thin sliced fresh ginger
- 1/2 cup chopped fresh garlic
- 4 green onions trimmed and roughly cut
- 2 jalapeño peppers seeded
- 1 cup apple cider vinegar
- 1/4 cup dark brown sugar
- 1/2 cup vegetable broth low sodium
- 1 T cup ground allspice
- 1 tablespoon molasses
- 2 teaspoons cinnamon
- 2 teaspoons freshly chopped thyme or 1 teaspoon dried
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 –3 dozen chicken thighs and/or legs skinless, trimmed (about 6 pounds)
Instructions
- Place soy sauce, lime juice, ginger, garlic, onions and peppers in a food processor bowl.
- Puree until smooth.
- Transfer to a mixing bowl.
- Stir in vinegar through cloves.
- Let stand 30 minutes.
- Taste and adjust seasonings with soy sauce, lime juice and brown sugar.
- Marinade should be spicy, gingery and slightly sweet and sour.
- Place chicken in large heavy resealable plastic bag.
- Pour marinade over chicken.
- Seal and refrigerate for 2 days, turning occasionally.
- Remove chicken from marinade.
- Grill or broil.
- Turn frequently to avoid charring.
Notes
Makes 10–12 servings.
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